A nisina é uma bacteriocina produzida por Lactococcus factis subsp. lactis e seu uso é permitido como conservador de alimentos em diversos países. Em 1998, o Ministério da Agricultura e Abastecimento do Brasil, em atitude pioneira, autorizou a aplicação de 200 ppm de Nisaplin® em solução de ácido fosfórico grau alimentício na superfície de produtos cárneos embutidos, tais como salsichas, como alternativa tecnológica para aumentar a segurança microbiológica e a vida-de-prateleira desses produtos. Este trabalho avaliou a eficiência deste tratamento na inibição da deterioração microbiana e controle da multiplicação de Listeria monocytogenes em salsichas tratadas com nisina conforme preconizado, e armazenadas sob refrigeração (8°C) e abuso de temperatura (12°C). Salsichas foram coletadas em uma planta processadora da cidade de São Paulo e submetidas a tratamento por imersão em solução de 200 ppm de Nisaplin® em ácido fosfórico grau alimentício a 0,1 % durante 1 minuto. Para o estudo da eficiência do tratamento sobre Listeria monocytogenes, as salsichas foram contaminadas experimentalmente após o tratamento através de imersão em suspensões contendo L. monocytogenes Scott A, resultando em dois níveis de contaminação superficial denominados baixo (103-104UFC/cm2) e alto (106-107 UFOcm2). Controles não tratados e não inoculados foram realizados concomitantemente. As amostras foram embaladas a vácuo e armazenadas a 8°C e 12°C durante 42 dias. A enumeração das populações de microrganismos aeróbios mesófilos, bactérias láticas, microrganismos psicrotróficos e L. monocytogenes foi realizada semanalmente até o final do período de estocagem. Os resultados indicam que não há diferença estatisticamente significativa entre as populações de bactérias aeróbias mesófilas, psicrotróficas e bactérias láticas em produtos tratados e não tratados com solução de Nisaplin® e armazenados a 8°C ou a 12°C. A redução das populações de L. monocytogenes em salsichas tratadas com Nisaplin® quando a contaminação superficial foi de 103 a 104UFC/cm2 e o produto foi armazenado a 8°e foi pequena (<1 log UFC/cm2), porém estatisticamente significativa. Esses resultados indicam serem necessárias medidas adicionais para garantir a segurança do produto. / Nisin is a bacteriocin produced by Lactococcus lactis subsp lactis and its use is permitted as a food preservative in severaI countries. In 1998, the Brazilian Ministry of Agriculture authorized the application of 200 ppm nisin (Nisaplin®) on the surface of meat products by immersion or spraying, as a technological alternative to increase safety and shelf-life of cooked frankfurters. This work intended to evaluate the effectiveness of this treatment on inhibition of microbial spoilage and control of growth of Listeria monocytogenes in frankfurters during storage under refrigeration (8°C) and temperature abuse (12°C). Frankfurters from a local meat industry were submerged for 1 min in nisin solution (200 ppm) in 0.1% phosphoric acid and experimentally contaminated with low (103-104 CFU/cm2) and high (106-107CFU/cm2) levels of L. monocytogenes. Non-treated and non-inoculated controls were also prepared. Counts of lactic acid bacteria, aerobes (mesophilic and psychrotrophic) and L. monocytogenes were carried out weekly up to 42 days, in four genuine repetitions. Results available indicate that the differences of counts of mesophilic and psychrotrophic aerobes, lactic acid bacteria in nisin-treated and non-treated controls are not significant. Reduction of L. monocytogenes populations in nisin-treated frankfurters experimentally contaminated with low (103-104CFU/cm2) leveis of L. monocytogenes stored under refrigeration (8°C) was low (<1 log UFC/cm<SUP2), but statistically significant. Results indicate that additional measures are necessary to ensure the safety of these products.

Marinara-type sauces were created using three natural antimicrobials, as well as two combination treatments (natamycin, propionic acid, cultured dextrose, natamycin-propionic acid, and natamycin-cultured dextrose) and two controls (sodium benzoate-potassium sorbate, no preservatives). Samples were subjected to a shelf-life study at 20 C with both non-inoculated sauce and sauces that were either inoculated with Zygosaccharomyces bailii or a cocktail of thermophilic fermentative organisms. Natamycin and Natamycin-propionic acid treatments had fewer log colony counts (CFU/g) of yeast and lactic acid bacteria than the negative control after 42 days of storage and performed as well or better than the positive control throughout the storage period. No sensory differences were detected (P>0.05) between the natamycin treatment when compared to the industry standard (positive control), but the natamycin-propionic acid treatment was different (P<0.05). Results indicate that natamycin and/or natamycin-propionic acid could be used as a natural alternative in the formulation of marinara sauce.

No description available.

No description available.

This investigation was undertaken to determine if ultra-high intensity radiant energy, can be utilized in the food industry to eliminate or significantly reduce surface contamination. FLASHBLAST™ is the trademark of a pulsed power electromagnetic radiation apparatus developed by Maxwell Laboratories, Inc., San Diego, CA. A FLASHBLAST™ transforms electrical energy into high intensity, short duration pulses of ultraviolet, visible and infrared radiation. FLASHBLAST™ radiation was found to be highly effective in inactivating vegetative cells, fungi and spores. It was also found to be a viable alternative for total or partial inactivation of microbial contamination on food packaging materials. It was found that FLASHBLAST™ radiation is composed of approximately 31.4% of IR, 19.3% of UV and 49.3% of visible radiation. Only the UV spectral bands were responsible for the damage to the microorganisms. Although it was concluded that UV absorption by protein was responsible for most of the organoleptic changes, the data indicated that by filtering the visible and IR regions of the spectrum, the undesirable organoleptic changes in food products were greatly diminished. / M.S.

A number of crab processors in the Maryland and Virginia region experienced an abnormally high incidence of spoilage in their pasteurized product in the fall of 1989. The spoilage was only seen in cans that were processed either shortly before or after hurricane Hugo and the majority of spoilage occurred in machine picked meat only. All processors pasteurized the meat at least to an Fi~5 of 32 minutes, which is the minimum National Blue Crab Industry Association (NBCIA) recommendation. Spoiled pasteurized crabmeat, processed in 1989 and 1990, were analyzed for their microbial content. Several cans that had spoiled in 1972 were also analyzed for microbial content Isolated organisms were tested for heat tolerance, and those organisms able to survive an F11~5 of 32 minutes or longer were identified. Can seams were evaluated to determine if the spoilage was due to post processing contamination. Approximate D-values were determined for the heat tolerant organisms. A psychrotrophic Clostridium sp. was found in all cans tested from a Maryland processor, Processor B. This processor only had spoilage in machine picked meat pasteurized after hurricane Hugo. Spoilage was seen in cans which had received a F 16/185 of 80 to 100 minutes. Spores from this organism had an approximate D-value of 6.5 minutes at 85 C in brain heart infusion broth (BHI). Cans from Processor B did not show any seam defects, and it was concluded that spoilage was due to the survival of spores, during pasteurization, from the Clostridium sp. that were able to outgrow at the temperature at which crabmeat is stored commercially. A Bacillus sp., possibly Bacillus pasteuranii, was found in one can from Processor B. Spores from this organism have an approximate D-value of 26.5 minutes in BHI broth at 85 C. This organism is unable to grow at refrigeration temperatures and it is not felt to have caused spoilage in the crabmeat. The Clostridium sp. found in cans from Processor B, pasteurized in 1989 and 1990, was also found in a can of jumbo lump meat from Processor D, processed in 1989, and a can of claw meat from Processor E, pasteurized around 1972. Cans from Processor A, who saw small amounts of spoilage before hurricane Hugo and in some hand- picked meat as well as machine piced meat had can seam measurements which did not meet specifications. It was concluded that spoilage from this processor was due to post-processing contamination. Crab processors must be aware that spores, from organisms that are able to outgrow at refrigeration temperatures, are able to survive pasteurization. The Clostridium sp. isolated in this study is one example. Processors will need to make sure their product is receiving sufficient heat to kill all spores of these organisms, while still maintaining a product with good sensory characteristics. It appears, from this study, that crab processors may want to increase the F-value that a lot of crabmeat receives after major storms, since the Clostridium sp. seemed to show up after hurricanes. Finally, crab processors need to be stringent in their sanitation and cleanliness so as to minimize the numbers of these types of organisms in their product. / Master of Science

The purpose of this study was to find an alternative instrumental method to sensory analysis and to further investigate the aroma properties of spoiling blue crab meat. This was accomplished by use of a Cyranose 320™ Electronic Nose, Draeger-Tubes®, and solid-phase microextraction gas chromatography-mass spectrometry (SPME-GC-MS). These techniques were compared to the more established techniques for determining quality of blue crab meat of sensory and microbiological analysis. Three different electronic nose methods were used to evaluate five sequentially spoiled groups of crab meat. The manufacturer's recommended setup only resulted in a 30 % correct separation of the known groups, and only 10 % of the samples were correctly identified when coded unknown samples were used to validate the electronic nose training results. The compressed air method which utilized compressed tank breathing air, filtered through activated carbon and moisture traps resulted in 100 % separation of the known groups, but only correctly identified 20 % of the coded unknown samples. Draeger-Tubes® were found to be more accurate and precise compared with the electronic nose. All 5 groups of samples analyzed using Draeger-Tubes® were found to be significantly different at α = 0.05 using a Tukey-Kramer ANOVA statistical procedure. The coded unknown samples were correctly identified at a rate of 83 %. The simplicity and rapidness of this procedure allows it to possibly be an alternative for the crab industry as an alternative to sensory analysis. SPME-GC-MS found trimethylamine (TMA), ammonia, and indole to best correlate with spoilage of blue crab meat. TMA was found to be sensitive to the minor changes in the early stages (0 - 4 days of refrigerated storage) of spoilage for blue crab meat. Indole corresponded well with sensory results, which suggests that indole may be a promising indicator for detecting early, mid, and highly spoiled samples. It is feasible that these methods can be applied to other crustaceans to determine spoilage level. / Master of Science in Life Sciences

Tesis por compendio / New tendencies in the development of innovative food packages could affect product microbial stability during storage. In this sense, antifungal systems such as emulsions, nanoemulsions and mesoporous silica supports, may be promising alternatives to preserve the product quality without having to apply further thermal treatments. The formulation of stable antifungal systems and the optimisation of the methodology to be employed to prepare these systems play an important role in: i) their antifungal effectiveness; ii) bioactive compounds losses during their preparation; and iii) their impact on the food product's sensory profile. Nanoemulsions prepared with essential oils generally presented higher antifungal effect than free essential oils applied at the same concentrations. Furthermore, the emulsifier played a key role in the resulting antifungal activity. Whey protein isolated-based nanoemulsions were more effective in inhibiting mycelial mould growth and spore germination than Tween 80-based ones. The great in vitro effectiveness of nanoemulsions to control mould development allowed to check their application to food products, and strawberry jam was selected as the food matrix. To this end, clove and cinnamon leaf emulsions were incorporated into strawberry jams to control fungal decay. Although these emulsions were able to reduce jam spoilage, their incorporation negatively affected the aroma, taste and the overall acceptance of the jam. Regarding the methodology employed to prepare oil-in-water emulsions, the magnetic stirring and high pressure homogenisation combination was the most effective to reduce essential oil losses. Moreover, stable cinnamon bark-xanthan gum emulsions with good in vitro antifungal properties against the target fungi were obtained. Despite the promising use of cinnamon bark emulsions to control fungi decay in strawberry jam, their incorporation negatively affected the product's aroma, taste and overall acceptance. Given the strong impact of essential oils on the food product's sensory profile, two new approaches were investigated: i) combinations of different antifungal compounds in emulsions; and ii) immobilisation of bioactive compounds on mesoporous silica surfaces. The cinnamon bark essential oil, zinc gluconate and trans-ferulic acid combination allowed the obtention of a product considered microbiologically acceptable and with good organoleptic characteristics. However, total mould inhibition was not achieved. Consequently, the antifungal and sensory properties of the bioactive agents (eugenol and thymol) immobilised on mesoporous silica surfaces were studied. The preparation of jams with eugenol immobilised on MCM-41 microparticles induced better control of the fungal inhibition compared with the samples functionalised with thymol. The sensory analysis of the jams after incorporating the solids revealed that eugenol and thymol immobilisation cushioned the impact of these compounds on the jam flavour profile. / Las nuevas tendencias en el desarrollo de envases alimentarios innovadores podrían afectar a la estabilidad microbiana del producto durante el almacenamiento. En este sentido, sistemas antifúngicos tales como emulsiones, nanoemulsiones y soportes mesoporosos de sílice pueden ser alternativas prometedoras para preservar la calidad del producto sin tener que aplicar otros tratamientos térmicos. La formulación de sistemas antifúngicos estables y la optimización de la metodología a emplear para preparar estos sistemas, tienen un papel importante en: i) su eficacia antifúngica; ii) pérdidas de los compuestos bioactivos producidas durante su preparación; y iii) su impacto en el perfil sensorial del producto alimenticio. Las nanoemulsiones preparadas con aceites esenciales presentaron por norma general un mayor efecto antifúngico que los aceites libres aplicados a las mismas concentraciones. Asimismo, el tipo de emulsionante utilizado desempeñó un papel clave en la actividad antifúngica de las nanoemulsiones. Las nanoemulsiones preparadas con proteína de suero de leche fueron más eficaces en la inhibición del crecimiento micelial y en la germinación de las esporas que las formuladas con Tween 80. La gran eficacia in vitro de las nanoemulsiones en el control del desarrollo de moho permitió evaluar su aplicación en productos alimenticios, siendo seleccionada la confitura de fresa como matriz alimenticia. Con este fin, las emulsiones de los aceites esenciales de clavo y de hoja de canela fueron incorporadas a las confituras de fresa con el fin de controlar el deterioro fúngico. A pesar de que estas emulsiones fueron capaces de reducir el deterioro fúngico de las confituras de fresa, su incorporación afectó negativamente al aroma, el sabor y la aceptación global de la confitura. En cuanto a la metodología empleada para preparar emulsiones aceite-agua, la combinación de agitación magnética y homogeneización por altas presiones fue la más eficaz para reducir las pérdidas de aceite esencial. Asimismo, se obtuvieron emulsiones estables con una alta capacidad antifúngica, determinada in vitro, frente a los hongos objeto de estudio. A pesar del prometedor uso de las emulsiones de aceite esencial de la corteza de canela en el control del deterioro fúngico de las confituras de fresa, su incorporación al alimento afectó negativamente al aroma, sabor y aceptación global del producto. Debido al gran impacto de los aceites esenciales en el perfil sensorial del producto alimenticio, se investigaron dos nuevos enfoques: i) combinaciones de diferentes compuestos antifúngicos en emulsiones; y ii) inmovilización de compuestos bioactivos sobre superficies de sílice mesoporosas. La combinación de aceite esencial de corteza de canela, el gluconato de zinc y el ácido trans-ferúlico permitió la obtención de un producto considerado microbiológicamente aceptable con buenas características organolépticas pero no se consiguió la inhibición total del crecimiento de moho. Por ello, se estudiaron las propiedades antifúngicas y sensoriales de agentes bioactivos (eugenol y timol) inmovilizados sobre superficies de sílice mesoporosas. La preparación de las confituras con eugenol inmovilizado en las micropartículas de MCM-41, mostró un mejor control de la inhibición fúngica en comparación con las muestras preparadas con timol funcionalizado. El análisis sensorial de las muestras tras la incorporación de los sólidos a la confitura de fresa, reveló que la inmovilización de eugenol y timol reduce el impacto sensorial de estos compuestos en confituras de fresa. / Les noves tendències en el desenvolupament d'envasos alimentaris innovadors podrien afectar l'estabilitat microbiana del producte durant l'emmagatzematge. En aquest sentit, sistemes antifúngics com les emulsions, nanoemulsions i suports mesoporosos de sílice poden ser alternatives prometedores per preservar la qualitat del producte sense haver d'aplicar altres tractaments tèrmics. La formulació de sistemes antifúngics estables, així com l'optimització de la metodologia a emprar per preparar aquests sistemes, tenen un paper important en: i) la seva eficàcia antifúngica; ii) pèrdues dels compostos bioactius produïdes durant la seva preparació; i iii) el seu impacte en el perfil sensorial del producte alimentari. Les nanoemulsions preparades amb olis essencials van presentar per norma general, un major efecte antifúngic que els olis lliures aplicats a les mateixes concentracions. Així mateix, el tipus d'emulsionant utilitzat va tenir un paper clau en l'activitat antifúngica de les nanoemulsions. Les nanoemulsions preparades amb proteïna de sèrum de llet van ser més efectives en la inhibició del creixement micelial i en la germinació de les espores que les formulades amb Tween 80. La gran eficàcia in vitro de les nanoemulsions en el control del desenvolupament de fongs va permetre avaluar la seva aplicació a productes alimentaris, sent seleccionada la confitura de maduixa com a matriu alimentària. Amb aquesta finalitat, les emulsions dels olis essencials de clau i de fulla de canyella van ser incorporades a les confitures de maduixa per tal de controlar el deteriorament fúngic. Tot i que aquestes emulsions reduïren el deteriorament fungic de les confitures de maduixa, la seva incorporació va afectar negativament a l'aroma, el sabor i l'acceptació global de la confitura. Pel que fa a la metodologia emprada per preparar emulsions oli-aigua, la combinació d'agitació magnètica i homogeneïtzació per altes pressions va ser la més eficaç per reduir les pèrdues d'oli essencial. A més, es van obtenir emulsions estables amb una alta capacitat antifúngica, determinada in vitro, davant dels fongs objecte d'estudi. Malgrat el prometedor ús de les emulsions d'oli essencial de l'escorça de canyella en el control del deteriori fúngic de les confitures de maduixa, la seva incorporació a l'aliment va afectar negativament a l'aroma, sabor i acceptació global del producte. A causa del gran impacte dels olis essencials en el perfil sensorial del producte alimentari, es van investigar dos nous enfocaments: i) combinacions de diferents compostos antifúngics en les emulsions; i ii) immobilització de compostos bioactius sobre superfícies de sílice mesoporoses. La combinació d'oli essencial d'escorça de canyella, el gluconat de zinc i l'àcid trans-ferúlic va permetre l'obtenció d'un producte considerat microbiològicament acceptable amb bones característiques organolèptiques però no es va aconseguir la inhibició total del creixement del fong. Per això, es van estudiar les propietats antifúngiques i sensorials d'agents bioactius (eugenol i timol) immobilitzats sobre superfícies de sílice mesoporoses. La preparació de les confitures amb eugenol immobilitzat en les micropartícules de MCM-41, va mostrar un millor control de la inhibició fúngica en comparació amb les mostres preparades amb timol funcionalitzat. L'anàlisi sensorial de les mostres després de la incorporació dels sòlids a la confitura de maduixa, va revelar que la immobilització de eugenol i timol redueix l'impacte sensorial d'aquests compostos en confitures de maduixa. / Ribes Llop, S. (2017). Study of different antifungal systems to preserve strawberry jams against fungi spoilage [Tesis doctoral]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/82306 / Premios Extraordinarios de tesis doctorales / Compendio

Traditional plating methods for bacterial enumeration can be limited, but the development of high-throughput DNA sequencing, such as Oxford Nanopore Technologies (ONT), can provide rapid and highly specific alternative for species-level identification. In this study, ONT amplicon sequencing was applied to fresh broiler breast meat to identify their bacterial composition and monitor their dynamic changes. The sequencing data were complemented by sensory panels, physicochemical analysis, and traditional plating methods. Over time, the bacterial diversity decreased within and across samples. By the end of shelf-life, Pseudomonas fragi, Pseudomonas lundesis, and Brochothrix thermosphacta became the most prevalent species. These bacteria were associated with spoilage attributes that were reported in the sensory panels. This study demonstrated the effectiveness of Nanopore sequencing in determining the spoilage associated bacteria in chicken meat. Future research may focus on developing targeted interventions to mitigate the impact of these spoilage bacteria and extend the shelf life of chicken meat.

Die Bedingungen für die Vermarktung von Fischereierzeugnissen sind streng geregelt. Die Deutsche Fisch-Hygiene-Verordnung (VO) schreibt in den §§ 4 (1) und 6 vor, dass alle Fische unverzüglich nach dem Fang und der Tötung ausgenommen werden müssen. In diesem Punkt ist die deutsche VO strenger als das europäische Gemeinschaftsrecht (RL 91/493/EWG). Sowohl durch die in einzelnen Bundesländern unterschiedliche Auslegung des Begriffes "unverzüglich" als auch durch die in anderen EU-Ländern erlassenen Vorschriften ergibt sich eine gewisse Rechtsunsicherheit bei der Vermarktung von Ganzfischen. Im Gegensatz zu Seefischen gibt es bei Süßwasserfischen nur wenige Untersuchungen zum Vergleich der sensorischen und hygienischen Parameter von ausgenommen und unausgenommen gelagerten Fischen. Ziel der Untersuchungen war es daher, an den zwei Modellfischarten Regenbogenforelle (Oncorhynchus mykiss) und Ostsee-Zander (Sander lucioperca) gesundheitlich-hygienische als auch qualitative Gründe für bzw. gegen das Ausnehmen von Süßwasserfischen zu ermitteln. Zum einen wurde während der Lagerung bis zum Verderb wiederholt der Keimstatus der Fische bestimmt, wobei sowohl die Verderbsorganismen als auch potentiell humanpathogene Keime (Vibrio spp., Aeromonas spp., Clostridium spp., Salmonella spp., Listeria spp.) im Fischgewebe erfasst wurden. Zum anderen wurden fischartspezifische Frischegrad- und Kochprobenschemata entwickelt, die den Verderbsprozessen der beiden Süßwasserfischarten während der Lagerung angepasst sind und für eine Bestimmung der sensorischen Eigenschaften angewendet werden können. Darüber hinaus erfolgte bei den Zandern eine Untersuchung der Muskulatur und der Eingeweide auf einen Befall mit humapathogenen Nematoden und eine Bestimmung von flüchtigen Basenstickstoff (TVB-N) in der Filetmuskulatur. Die vorliegenden Ergebnisse lassen den Schluss zu, dass unausgenommene Fische, sofern eine optimale Lagerung gewährleistet ist, hygienisch unbedenklich sind und für einen Zeitraum von einigen Tagen qualitativ gleichwertig mit ausgenommenen Fischen bleiben, bevor autolytische Bauchhöhlenprozesse die Qualität des Ganzfisches beeinträchtigen. Dabei hängt der Zeitraum unter anderem von der Fischart und dem Nüchterungsgrad ab. Mikrobiologische Gründe sprechen eher gegen ein frühzeitiges Ausnehmen, da die bakterielle Belastung der Bauchhöhle durch die Schlachtung höher ausfällt als bei unausgenommen gelagerten Fischen. Demnach kann durch ein spätes Ausnehmen zwar ein schnellerer Qualitätsverlust bei Ganzfischen auftreten, aber aus hygienischer Sicht, auch im Zusammenhang mit humanpathogenen Keimen, ist eine erhöhte Gesundheitsgefährdung des Verbrauchers nicht zu erwarten. / Conditions for the marketing of fishery products are strictly regulated. In Germany, the fish hygiene regulations (§§ 4(1) and 6) demand the gutting of all fishes immediately after the catch. This regulation is more restrictive than the corresponding EU-legislation (RL 91/493/EWG). But several German counties interprete the term "immediately" differently, and most other EU-countries have more permitting regulations, thus creating legal ambiguities in the marketing of whole fishes. Unlike the situation in seafish there are only few surveys in fresh water fish comparing possible sensoric and hygienic effects of gutted and ungutted storage. The aim of this study therefore was to examine health and hygiene related as well as qualitative reasons for or against an immediate gutting of freshwater fish, using aquaculture rainbow trout (Oncorhynchus mykiss) and pike-perch (Sander lucioperca) from the Baltic Sea as model fish species. The bacterial load in several tissues of gutted and ungutted fish, spoilage organisms as well as potentially pathogenic bacteria (Vibrio spp., Aeromonas spp., Clostridium spp., Salmonella spp., Listeria spp), were determined repeatedly throughout the storage period and statistically compared. Furthermore, species-specific grading schemes for the whole fish as well as for steamed fillets were developed that allowed the assessment of spoilage and of the sensoric characteristics of gutted and ungutted fishes. In pike-perch, muscle tissue and guts were examined for pathogenic nematode larvae and the fillet content of total volatile basic nitrogen was determined. The results of this study lead to the conclusion that ungutted fish, as long as optimal storage conditions are guaranteed, bear no special hygienic risks and keep a quality comparable to gutted fish for at least some days before autolytic processes in the body cavity compromise the quality of the whole fish. The length of this storage period depends mainly on the fish species and the filling of the digestive tract. From a microbiological point of view early gutting is not advisable because the gutting process itself results in a higher bacterial contamination of the body cavity than that found in fish stored ungutted. Therefore, a later gutting may lead to a faster loss of quality in whole fish but a higher hygienic risk for the consumer, even in connection with bacteria pathogenic for humans, can not be stated.